Simple Way to Make Perfect Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can have vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:

1. Prepare 175 grams dry quinoa or corn cous cous
2. Make ready 3 tbsp olive oil
3. Make ready 525 grams broccoli florets
4. Take 300 grams rinsed and patted dry canned chickpeas
5. Make ready 1/2 tsp salt
6. Get ground black pepper
7. Prepare 75 grams onion, chopped
8. Take 2 clove garlic, finely chopped
9. Get 1 1/2 tsp ground coriander
10. Get 3/4 tsp ground cumin
11. Take 1/4 tsp turmeric
12. Take 1/4 tsp paprika
13. Prepare 1/8 tsp ground cinnamon
14. Make ready fresh coriander/cilantro leaves to garnish
15. Make ready 4 lemon wedges to garnish

Instructions to make Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:

1. Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with foil
2. Toss the broccoli and chickpeas with 2 tablespoons of the olive oil and season with the salt and pepper
3. Spread out on the baking tray and roast for 20 - 25 minutes, until the broccoli is a bit browned
4. While that's roasting cook the quinoa or corn cous cous according to packet directions but use vegetable stock instead of water
5. Also heat the last tablespoon of oil in a pan over a medium heat and cook the onion until translucent. Add in the garlic and spices and cook for a further minute
6. Add in the cooked quinoa / couscous and stir to coat with the spices. You may need to add a dash of water so it doesn't stick to the pan
7. Put the quinoa / couscous on a plate and top with the roasted chickpea and broccoli mixture
8. Serve with a lemon wedge and a fresh coriander leaf garnish

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